I have worked as a cook off/on over the years. Though in this time I never once cooked a steak. I’ve seen steaks be made a million times and just tried my best to recreate. Pan seared, garlic thyme baste, red wine shallot sauce.
I have apx 2 – 2.5 years in kitchen, most of which was prep.
Haven’t been on a line in probably 6 years so I’m sure my plating leaves much to be desired.
by JShotty
45 Comments
What’s on the steak?
No notes.
Side question, is that a cast iron plate??
Invite me over next time.
Yes.
I count at least three asparagus tips.
Eat it.
Serve on plate
Well don’t feed it beef, that’s the first thing. They seem to like grass, so start there as far as main course.
Well done. Your cooking not the temp lol
If the end of the asparagus is woody, you may want to whittle it down a little bit before cooking next round, most of the largest asparagus in the New England, the end are very hard!!
Fuck yeah
Looks perfect, minus the sauce, but that’s a me thing. I am not a fan of sauces on steaks.
The Dichotomy of Meal
Advice? Eat it before it gets cold. Looks delicious!
First time?! Bravo!!
Yea bring some over haha
More Vegetables. Sincerely; You’re Cholesterol.
Looks good to me. 👌🏽👍🏽👏🏽
Did the beverage manager give a glass of wine to enjoy with your steak. It’s the least they could do…
stealing this for dinner tonight, looks awesome 👊
Looks good but I do advise you try blanching the asparagus then putting a little water in a pan at low heat.. put some cold butter and slowly stir until it’s a creamy butter sauce. Put your asparagus there and let it marinate a bit. Season as you please and include garlic and herbs as you please. It’s the best way to make it imo
Do more.
give me some
Looks good, I recommend you drink som red wine with it
Those look like asparagus tips, yes!
idk man doesn’t look the best. i can take it off your hands for you and you ain’t gotta worry about it anymore
Invite me
This looks amazing and I like to do a Mango peach salsa steak recipe when im trying to treat myself.
A couple of things from a longtime fine dining chef and General Manager (meaning for most home cooks this is pretty good).
The pan wasn’t hot enough and the steak stayed in the pan too long. You can see the temp gradient creeping towards the middle so instead of a perfect mid-rare about 20% of your steak is closer to well done. I also recommend only putting the shallots on a portion of the steak so you can enjoy some of the steak’s true flavor.
My biggest issue with the plate is the asparagus, doesn’t look like you trimmed them properly and the bottom look woody AF. If you gently bend them they’ll snap in the right spot and you won’t get a bunch of fibrous ends. However you cooked the potatoes there wasn’t enough fat which is why you have spotty burning and inconsistent browning.
Like I said, not a bad looking plate at all, but some work to do to get to good restaurant standard.
if you have time, could you explain how you made that sauce please? i always suck at making sauces, always ends up burnt or not enough
I’d smash bro ftw 🤙🏽 I still agree, yes a few more asparagus too (I love that shit). My only question just off curiosity is what cut what this??
3 asparagi?
Tip: Send some to me!
Besides making a second plate for me, that’s all!
Looks good. I just prefer my meat to veggie ratio closer to 1:0
Is that sauce on the steak or caviar?😳
Don’t ruin it with the bs on top
High and tight plating.
Stack up not out for better visual. Balance meet to the veg and starch. Very similar to banquet style plating taught in culinary school for basics, just a little refinement would make that a nice date night dish
Just your address and a place at the table!!! 😂😂
There are personal preferences that I have if I was cooking this. However if I ordered this at a restaurant or was given it at a party I would throughly enjoy it and have nothing to say except thank you.
Looks good to me
No those are spears but the tips are still arched to them so 🤷♂️
I’m of the opinion that a steak should never be served pre-sliced
Yes … eat it next time
No thanks. The potatoes look really great, though